LEARN/CREATE (PT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

3:00 pm

Habitable Planet, The"Oceans"
Ocean systems operate on a range of scales, from massive systems such as El Niï¿½o that affects weather across the globe to tiny photosynthetic organisms near the ocean surface that take in large amounts of carbon dioxide. This program looks at how ocean systems regulate themselves and thus help maintain the planet's habitability.G

3:30 pm

Habitable Planet, The"Ecosystems"
Scientists from the Smithsonian Center for Tropical Research document the astounding abundance of diversity in tropical rainforests to discover why so many species coexist that are competing for the same resources. In North America, the Yellowstone Wolf Reintroduction project explores why removing just one species dramatically changed the distribution of plants and animals up and down the food web. D

4:00 pm

Art of the Western World"In Our Own Time"
Part I: The Abstract Expressionist movement established New York as a center for the visual arts. Works by Pollock, Warhol, Lichtenstein, and the sculptor Oldenburg are examined. Part II: With many of the rules tested and discarded, the art world has become international. D

5:00 pm

Martha Stewart's Cooking School"Butchering"
Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. D

5:30 pm

Martha Stewart's Cooking School"Rice"
If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice. D

6:00 pm

Martha Stewart's Cooking School"Steaming"
Steaming is one of the fastest and healthiest ways to cook - and it's not just for vegetables. In this lesson, Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. She'll show you how to cook chicken breasts in parchment paper for moist, flavorful meat, as well as how to clean and steam mussels. D

6:30 pm

Martha Stewart's Cooking School"Roasting"
This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. D

7:00 pm

Martha Stewart's Cooking School"Braising"
Braising is a busy cook's best friend, and here's why: with little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. Martha shows you which cuts are ideal for braising and the best ways to cook them, sharing recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches. D

7:30 pm

Martha Stewart's Cooking School"Poaching"
Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. D

8:00 pm

Martha Stewart's Cooking School"Frying"
The best fried foods are golden brown on the outside and deliciously tender within - never greasy or soggy. Yet frying is a technique that can elude even the most ambitious home cook. In this episode, Martha offers lessons in how to deep-fry and pan-fry to perfection in your own kitchen. D

8:30 pm

Martha Stewart's Cooking School"Pan Searing"
In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction. D

Rick Steves' Europe"Denmark: Beyond Copenhagen"
Rick visits Aarhus with its ruddy affluence, charming open-air museum and well-preserved ancient bog man. Roskilde is impressive with its royal burial church and the best Viking ship museum anywhere.G

11:00 pm

In Search of the Novel"What's The Story?"
This workshop explores how an author spins a story and why it is the most important aspect of the novel. In the program, participants examine the importance of the hook, and the "why" behind the events. They also consider various ways into difficult novels. D